Harvesting and preserving herbs

Published 8:00 pm, Sunday, August 17, 2003

Herbs are at their peak right now. Both the perennials and annuals can be harvested any time now to use fresh or preserved to be used later.

Harvesting

WHEN: from mid-May until frost; after the dew is off, but before the sun gets too hot; before flowers are in full bloom

TOOLS: clean scissors or sharp knife

Part of the plant to harvest

LEAVES:

1. Annuals can be cut back half way, then allowed to grow back before harvesting again. Cut right above a set of leaves so they become the leader for the new growth.

2. Perennials can be cut back 3⁄4 of the way because of their extensive root system that supports the growth of the plant. Again, cut right above a set of leaves on the main stem.

3. Clump herbs (like parsley and salad burnet) should be harvested from the outside first. Eventually the outside leaves will turn brown and you wont be able to harvest them so if you cut them when they are still green you will increase your overall harvest from each plant.

4. You can cut herbs to preserve continually through the summer but time your cuttings for a big fall harvest before the frost gets to them all. There are some herbs (parsley, cilantro, sage and chives) that can be harvested until covered with snow.

SEEDS:

1. Harvest culinary seeds such as: caraway, dill, coriander, fennel

2. Harvest when seeds are ripe (usually brownish) but before they start to drop. Those that drop will self-sow, making plants for next spring.

3. When cutting, bend seed heads into a brown paper bag and cut the stem. The bag will collect any seeds that may pop off in the cutting process.

FLOWERS:

1. If you are going to use flowers in cooking, make sure they are at their peak. They will not improve after cutting.

2. If the herb is edible, it has edible flowers and they can be used to flavor or garnish any dish.

3. Flowers on annuals should be kept cut back. The annuals job is to make flowers and seeds for the next year. When the plant has done this, the leaf production stops. This is particularly true of basil. When you cut back the flowers they are flavorful and usable in cooking or making flavored vinegar.

Preserving

DRYING: pick, quick-wash and dry in one of the following ways:

1. Oven drying should be done in a dehydrator, electric or gas range. Remove thick stems and layer singly on a rack, tray or cookie sheet. If using dehydrator, follow manufacturers instructions. If using a range, use low heat and leave oven door ajar for moisture to escape. Leave in oven until crispy-dry. (Microwaving may cook instead of dry your herbs).

Best herbs for this method: dill, parsley and thyme.

2. Air drying takes longer but is easy. One option is to take a bunch of herbs which stems do not exceed 1 inch and twist a rubber band around the cut end and hang upside down in a dry, airy place until dry (1 to 3 weeks). The other method is to remove leaves from stem and place on a screen or netting in a dry, airy place until they are dry.

Best herbs for these methods: oregano, lemon balm, mint and sage.

Storage of dried herbs: Use air-tight containers, keep leaves as whole as possible and store in a cool, dark place. Label what herb it is and write the date on the label. Use within a year. Dont use black or brown leaves.

FREEZING: pick, rinse in cold water, blot dry (no blanching)

1. Put in plastic bag and freeze.

2. Freeze separately on cookie sheets, then slide in plastic bag.

3. Freeze in ice cube trays. Snip herbs into trays, cover with water or puree herbs and water in a blender and pour into trays. Freeze, crack out of trays, put in plastic bags and store in freezer.

4. Freeze already dried herbs to extend life to 18 to 24 months.

5. Try the cigar method. Put usable parts of herbs on aluminum foil, roll up and twist ends and freeze. When ready to use, untwist one end, cut what you need and twist back end and put in freezer.

Best herbs for these methods: basil, chives, dill, parsley and French tarragon.

Storage of frozen herbs: Use air-tight containers at zero degrees F. Label what herb it is and write the date on the label. Use within 12 to 18 months.

Other ways to preserve herbs

1. Use fresh herbs in jelly or jam then hot water bath to preserve for winter use.

2. Make herbal vinegar. It gives the vinegar the herbal flavor and preserves the herb.

4. Make herb butter and freeze to use on top of vegetables, potatoes and spread on bread.

Donna Frawley is the owner of Frawleys Fine Herbary and the author of "The Herbal Breads Cookbook." Look for her column each month in the Daily News. She can be reached at 631-3136 or frawleyherbs@a1access.net.

Herb Butter

Blend all ingredients until well mixed. Refrigerate 2 to 4 hours. Divide into usable portions. Freeze in plastic container. Use on fish, noodles, broiled tomatoes or grilled bread.

Herb Tea

6 ounces boiling water

1 teaspoon dried herb or combination of herbs

Pour boiling water over herbs and let them steep 5 to 10 minutes. If stronger tea is desired, use more tea  dont steep longer. For iced tea, use 2 to 3 times the amount of tea per 6 ounces water  the ice will dilute the tea.

Dilly Casserole Bread

This is my mom's recipe and is in my "The Herbal Breads Cookbook."

1 package yeast

1/4 cup warm water

1 tablespoon instant onion bits

1 teaspoon salt

1 cup cottage cheese (warm to 110 degrees F)

1/4 teaspoon baking soda

2 teaspoons dill seed

1 egg (room temperature)

2 1/4 to 2 1/2 cups flour

Now Playing:

Put yeast and water in a large bowl and stir with a fork. Add the next six ingredients and mix well. Then add flour, 1/2 cup at a time. Cover with plastic and let rise 1 hour. Stir down with 20 strokes. Turn into greased 7-inch casserole. Let rise 45 minutes until doubled in size. Bake at 350 degrees F for 40 to 45 minutes. Remove from oven and put 1/2 teaspoon butter on top and sprinkle with onion powder. Cool 10 minutes, then remove from casserole and place on cooling rack.